Maple Mustard Pork Tenderloin
This juicy and tender pork is smothered in a maple mustard sauce that takes it from a boring tenderloin to an exquisite meal! The delicious sweet yet savory combination is always perfect for pork. Not only does this pork work as an everyday meal, but it can also be placed on the holiday dinner table.
Ingredients
- 1 lb pork tenderloin silver skin removed
- 2 tbsp vegetable oil
- ½ cup low-sodium beef broth
For the Dry Rub
- 1 ¼ tsp dried thyme
- 1 tsp dried oregano
- ¾ tsp dried rosemary crushed fine
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dry ground yellow mustard
- 1 tsp garlic powder
- 1 tsp paprika
For the Maple Mustard Sauce
- 4 tbsp real maple syrup dark or amber
- 3 tbsp dijon mustard creamy or stone-ground
- 2 tbsp low-sodium soy sauce
- 3 garlic cloves grated or pressed
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400F. Remove the silver skin, then pat the pork dry.
- Whisk together the sauce ingredients in a small bowl. Set aside.
- Combine the dry rub ingredients in a separate small bowl, then rub onto the pork on all sides until all dry rub is used and the pork is completely coated.
- Heat the vegetable oil in a cast iron skillet or another oven-safe skillet over medium-high heat. Once the oil is hot, sear the pork on all sides, about 2 minutes per side. Set the pork aside on a plate.
- Pour the broth and scrape the bottom of the skillet with a silicone or wooden spoon to release any browned bits that linger. (This will not scratch up the cast iron). Simmer the broth until it reduces to about half.
- Add the pork back to the skillet, brush the pork with half of the maple mustard sauce, then bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the pork reaches 135F-140F.
- Once the pork is at the right temperature, brush the pork with the remaining sauce and switch to the BROIL option in your oven on high. Broil for 1-2 minutes, or until the pork is golden brown and the sauce is caramelized and sticky.
- Let the pork rest for 10 minutes before slicing. This will keep the juices locked in. Slice into 1/2-inch thick slices and serve with pan juices drizzled over.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: I don't recommend freezing this dish; however, if your pork tenderloin package comes with 2 tenderloins (like most packages do), feel free to freeze the 2nd tenderloin.
- Make Ahead: You can prep ahead of time, but do not start cooking until you are ready. The tenderloin will be less tender and moist compared to making it fresh.
- You can prep the tenderloin ahead of time by removing the skin. Do not sear it. You can also make the dry rub and set it on the counter, as well as whisk together the sauce and refrigerate until ready to use.
- To remove the skin: Insert your knife just under that skin (not cutting all the way into the tenderloin), and cut the skin away from the meat. Slide your knife down the length of the tenderloin, separating the skin from the pork. If you need to see a step-by-step photo demonstration, take a look at this article!